Our new favorite tradition is to have Mexican food for Game Day! Mostly because our neighbors’ daughters sell their amazing homemade salsa as a cheerleader fundraiser on Super Bowl weekend every year. It’s been a tradition to either have nachos or enchiladas or both so we have an excuse to eat their yummy salsa! This year we did both. I got some pork rinds for a THM, low carb version of nachos and then I made up some easy yummy salsa enchiladas. Here’s the recipe for a quick meal anytime of the week or if you’re hosting friends and family.

Chicken Salsa Enchiladas (THM S)

Molly Miller
I use my instant pot to make moist, flavorful chicken as the base for these quick and tasty enchiladas which are great for any day of the week or to serve your friends and family.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 12


  • 10-12 chicken tenderloins
  • 1 jar of salsa verde
  • 1 jar of pico de gallo or fresh red salsa with cilantro
  • 12 low carb tortillas
  • 1 can black beans
  • 3 cups Mexican style cheese
  • Garlic Powder
  • Sea Salt
  • 2 limes


  • Prepare chicken by putting frozen chicken tenderloins in an instantpot (or crock pot) with 1 cup red salsa and 1 cup salsa verde. Add some salt and garlic powder to taste. Press the poultry button on the instant pot or cook on high for 3-4 hours in a crockpot
  • Preheat the oven to 375
  • Spray a 9x13 pan with coconut oil or olive oil spray
  • Once the chicken is done, shred with a fork and transfer to a bowl
  • Add 1 cup of red salsa, black beans (drain and rinse first), 1 cup of mexican cheese. the juice of 2 limes, and garlic powder and sea salt to taste to the shredded chicken
  • Set two plates side by side next to the 9x13 pan and place the tortillas on top of one of the plates
  • One at a time, transfer the tortillas over to the 2nd plate, add in about 1/2 cup of chicken mixture, a spoonful of red salsa and a sprinkle of cheese, roll the enchilada up and put it in the pan seam side down
  • Repeat this process until all of the tortillas are used up
  • Spread some salsa verde on the top of all of the tortillas and then sprinkle with the remaining mexican cheese
  • Cover the pan with foil and cook for 25 minutes
  • Uncover the pan and cook for an additional 5- 7 minutes or until the cheese is good and melted
  • Serve with your favorite salsa!

What’s your favorite Mexican food?


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